Grilled garden cheese san

Yield: 100 Servings

Measure Ingredient
12 pounds CHEESE CHEDDER
35 EGGS SHELL
10 ounces MILK; DRY NON-FAT L HEAT
1½ pounds CELERY FRESH
1 pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
200 slices BREAD SNDWICH 22OZ #51
1 pounds SHORTENING; 3LB

6 lb -

1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE CARD NO. L00200 OR L00300.

2. GRIND CHEESE AND BACON TOGETHER.

3. COMBINE CHEESE AND BACON MIXTURE WITH CELERY, PEPPERS, AND ONIONS; MIX TOGETHER.

4. SPREAD 1 SLICE BREAD WITH ¼ CUP (1-NO. 16 SCOOP) MIXTURE; TOP WITH SECOND SLICE OF BREAD. SET FOR USE IN STEP 6.

5. RECONSTITUTE MILK. ADD EGGS.

6. DIP SANDWICH IN MILK AND EGG MIXTURE; DRAIN.

7. GRILL ON LIGHTLY GREASED GRIDDLE UNTIL BREAD IS LIGHTLY BROWN ON EACH SIDE

AND CHEESE IS MELTED.

8. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 3: 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY

CHOPPED CELERY; 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS.

NOTE: 2. IN STEP 3, 2½ OZ (2 CUPS) DEHYDRATED GREEN PEPPERS AND 3 OZ (1 CUP) DEHYDRATED ONIONS (SEE RECIPE CARD A01100) OR 2 ½ OZ (2 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 5, 2 LB 8 OZ (2-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 ¾ QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE CARD A00800.

NOTE: 4. STEPS 5 AND 6 MAY BE OMITTED; GRILL SANDWICHES AS DIRECTED IN STEP 7.

Recipe Number: N00700

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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